Strawberry sauce Combine the strawberries, water, sugar and lemon juice in a saucepan. Bring to a boil, stirring to dissolve sugar, and cook for 10 minutes. Starch dissolve in small quantity of water and add to strawberries, stir and cook for another minute, until thickened. Remove from heat. Let cool to room temperature, and then cool completely in the refrigerator.

The crumb of the biscuits Preheat the oven to 175 gr. Line a rimmed baking sheet with baking paper. Biscuit mix, sugar and cinnamon. Add melted butter, mix thoroughly. Put the mass on a baking sheet and put in oven for 5-7 minutes. Then allow to cool completely.

Ice cream, Whisk the yolks with the sugar and salt until light in color and creamy. Milk and cream, heat until hot.

Continue beating the yolks, pour in a thin stream about a third of the milk mixture, then pour yolk mixture into the pan to the remaining breast. Cook until thick (do not boil). Remove from heat and add vanilla and cream cheese. Mix thoroughly.

If you have a freezer, remove the future of the ice cream in the refrigerator to fully cool and then prepare in ice cream maker according to the manufacturer's instructions. If no ice cream, place ice cream in the freezer (faster just freezes in a metal container), covered with foil, for a couple of hours or until you seize on the edges. Then divide the resulting crystals metal spoon, immersion blender or with a mixer. Repeat this process 2-3 more times. Thus you will prevent the formation of crystals and the result is soft, smooth ice cream.

Put 1/3 of the finished ice cream (if ice cream, then after the last mixing) at the bottom of the container, the top half of the strawberry sauce and half the breadcrumbs. Repeat, ending with ice cream. Make a few circular motions with a spoon to slightly mix the layers. Put in the freezer.

If the ice cream out of the freezer and becomes too hard, let it stand for 10 minutes before serving.